Peruvian Ceviche with Lime and Chili
Fresh white fish is cold-cured in lime juice and refined with chili, red onions and coriander into a classic Peruvian ceviche.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Cut the fish into 1.5 cm cubes, sprinkle immediately with sea salt and let rest for 5 minutes. Slice onions into paper-thin rings and place in ice water to reduce their sharpness.
Prepare Leche de Tigre
5 Min.Blend lime juice, ginger, garlic and chili finely in a blender, then strain through a fine sieve. This tiger's milk is the base of the marinade and gives the dish its characteristic flavor.
Marinating
20 Min.Pour the Leche de Tigre over the salted fish, mix well and marinate for exactly 15-20 minutes chilled. The fish should be opaque on the outside but still slightly translucent inside.
Plating and Serving
5 Min.Drain the onions and add them to the fish, roughly tear fresh coriander and sprinkle over the top. Serve immediately as ceviche should not be stored.
Pro Tip
Use only sashimi-fresh fish and do not marinate longer than 20 minutes so the flesh stays juicy and does not become rubbery.
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